Moroccan Chickpea Soup

Name: Moroccan Chickpea Soup
Ingredients: 2 tablespoons safflower oil; 2 carrots, grated; 2 garlic cloves, minced; 1 medium onion, chop fine (1/2 c); 1 (15 ounce) can chickpeas, rinse, drain; 3 cups vegetable stock; 1/3 cup tahini; 2 tablespoons lemon juice; 1 tablespoon fresh parsley, chopped; 3/4 teaspoon cumin, Ground; 1/2 teaspoon black pepper; 1/2 teaspoon thyme leaves; 1/4 teaspoon powdered turmeric; 1/8 teaspoon cayenne pepper; GARNISH; toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional)

16 ingredients

9 steps

Ingredients

2 tablespoons safflower oil
2 carrots, grated
2 garlic cloves, minced
1 medium onion, chop fine (1/2 c)
1 (15 ounce) can chickpeas, rinse, drain
3 cups vegetable stock
1/3 cup tahini
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
3/4 teaspoon cumin, Ground
1/2 teaspoon black pepper
1/2 teaspoon thyme leaves
1/4 teaspoon powdered turmeric
1/8 teaspoon cayenne pepper
GARNISH
toasted sesame seeds, minced scallions, finely chopped tomatoes (optional) or herbed garlic-flavored croutons (optional)

Directions

1

In 4-5 quart saucepan, heat oil.
2

Add carrots, garlic, and onion; cook until tender.
3

Set aside.
4

Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
5

Stir pureed mixture into saucepan.
6

Add remaining ingredients including vegetable stock.
7

Cover and cook for 5 minutes to heat through.
8

Top with garnish if desired.
9

VARIATIONS: Substitute olive oil for safflower oil.